Bangor Mail - - The Food Focus -

IN­GRE­DI­ENTS (Serves 1)

1 large bak­ing po­tato; 2tb­sps tomato pizza top­ping sauce; 1tbsp canned sweet­corn ker­nels; 8 small slices pep­per­oni; 1tsp freshly chopped basil; 1tbsp grated moz­zarella cheese; Salt and freshly ground black pep­per


1. Pre­heat the oven to 200˚C (400˚F) Gas 6. Prick the skin of your po­tato and run with a lit­tle salt. Place in the oven for about an hour, de­pend­ing on the size of your po­tato.

2. Once cooked, cut the po­tato in half hor­i­zon­tally and place on a bak­ing sheet which is suit­able for be­ing placed un­der the grill. Pre­heat the grill to high.

3. Place a spoon­ful of pizza sauce on top of each po­tato half and spread out evenly, al­most to the edge of the po­tato. Top each half with some sweet­corn and pep­per­oni and a lit­tle fresh basil. Cover with the grated moz­zarella and sea­son with salt and pep­per.

4. Grill the po­tato halves for three to five min­utes un­til the cheese has melted and started to turn golden brown. Serve straight away.

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